Beyond the Coupon

Food To Cut From Your Kids Diet

July 1, 2014 by Kirsten Marshall

Food companies are good at marketing to unknowning consumers that their product is healthy when, in fact, it could be putting artificial and unhealthy ingredients into your kids diet. Below is a list of food to cut from your kids diet, instead find healthy alternatives that are equally as satisfying. With this list of food to cut from your kids diet, you can kick artificial food coloring and sugar to the curb. Try shopping at places such as Whole Foods to have a larger, healthier food selection.

foods to not feed to your kid

Kool-Aid Burst Cherry

 Red-stained mouths are common during the summer, as kids gulp down huge cups of Kool-Aid, made by Kraft Foods Group KRFT +0.25%  . But parents looking to cut down on artificial dyes may want to limit kids’ consumption of Kool-Aid Burst Cherry. The 2013 study shows that just eight fluid ounces of Kool Aid has 52.3 mg of artificial food coloring in it. The FDA says that children weighing 30 kilograms (66 pounds) shouldn’t have more than 210 mg per day of the red dye contained in Kool Aid — and just over 32 ounces of Kool-Aid Burst Cherry (that’s roughly the size of three cans of soda) would put your kids over the edge. Some groups don’t think any of this dye is safe: The Center for Science in the Public Interest, a nonprofit agency that advocates for safer foods, has lobbied the FDA to ban Red No. 40 dye. Kraft did not respond for a request for comment.

Kraft Mac & Cheese

It’s a dinner staple in many households, but the 2014 study shows that just one serving of Kraft Macaroni & Cheese has 17.6 mg of artificial food coloring in it, compared with fewer than 8 mg for a serving of Hamburger Helper, another family favorite. Even Cheese Balls have fewer than 9 mg per serving. The FDA says that children weighing 30 kilograms (66 pounds) shouldn’t have more than 113 mg of Yellow No. 6 or 150 mg of Yellow No. 5 — the dyes that color Kraft Macaroni & Cheese — per day; the CSPI names both of these yellow dyes as two of the three it wants the FDA to ban. Kraft did not respond for a request for comment.

Cap n’ Crunch Oops All Berries

With its cartoon captain on the front of the box and the sweet cereal inside, there’s a reason your kids love Cap n’ Crunch Oops All Berries. But the 2014 study found that just one cup of this cereal has 41.3 mg of artificial food coloring (red, yellow and blue dyes). This was the highest amount of dye per serving of any of the 10 cereals measured. Switching to regular Cap ‘n Crunch as well as Cap ‘n Crunch Crunch Berries are both better (though still not great) bets with 9.5 and 17 mg of artificial dyes per cup, respectively. Stevens says that “better yet, choose a whole grain cereal low in sugar that does not have any dyes.” Children shouldn’t have more than 210 mg of the red dye in Cap n’ Crunch, 150 mg of the yellow dye and 360 mg of the blue dye, according to the FDA. PepsiCo PEP -0.52%   referred MarketWatch to the Grocery Manufacturer’s Association for comment, which questioned the analytics of the Purdue study.

Keebler Cheese & Peanut Butter Sandwich Crackers

When parents hear cracker, they often think healthy. But they may want to proceed with caution. One package of these crackers has 10 grams of fat, 190 calories and only 1 gram of fiber. But it’s the dye that may give parents pause: A serving (eight crackers) of Keebler Cheese & Peanut Butter Crackers, made by Kellogg Co. K -0.21%  , has 14.4 mg of yellow dye in them; this is one of the dyes that CSPI want to ban. The FDA says children shouldn’t have more than 113 mg of this dye per day. Keebler did not respond to a request for comment.

Trix

 “Silly Rabbit, Trix are for kids.” There’s nary a child in America who doesn’t know that tagline, or at least know what Trix cereal is. But that sugary (there are 10 grams of sugar per one-cup serving), colorful cereal your kids love is loaded with artificial dyes (36.4 mg of red, yellow and blue dyes per serving, the second highest of the 10 cereals measured), the 2014 study showed. Children shouldn’t have more than 210 mg of the red dye in Trix, 113 mg of the yellow dye and 360 mg of the blue dye, according to the FDA. What’s more, in general, sugared colorful cereals tend to have one of the highest levels of dyes per serving, compared with popsicles and ice creams. A spokesperson for General Mills GIS +0.47%   says that the dye “levels in a product like Trix would actually be lower than what is listed by as much as 30%”.

Powerade Orange

Many parents think that Powerade Orange is a healthy drink to give Junior after his soccer or tennis match. Indeed, Powerade’s marketing campaigns say that it will help replenish electrolytes lost in sweat. But the study found that Powerade Orange, a product of Coca-Cola Co. KO -0.73%  , has 22.1 mg of artificial dyes in it per eight ounce serving. You’d be better off with PepsiCo’s Gatorade Orange, which only has 3.2 mg per serving or HyDrive Energy Orange, which only has 6.7 mg, though Stevens says that “100% diluted fruit juice over ice” may be even better.” The FDA says that children shouldn’t have more than 113 mg of Yellow No. 6 or 150 mg of Yellow No. 5, or more than 210 mg per day of the red dye. Coca-Cola did not respond for a request for comment.

Fruity Cheerios

Some parents think of Cheerios as a healthy breakfast, but if you’re worried about artificial dyes, you may want to steer clear of Fruity Cheerios. One serving of this cereal, a General Mills product, has 31.8 mg of red, yellow and blue dye. Parents might want to switch to Kellogg’s Special K Red Berries, as their berries are made from strawberries and don’t contain dye, or Berry Berry Kix by General Mills, whose berry balls are sweetened with fruit juice and also don’t contain dyes. Children shouldn’t have more than 210 mg of the red dye in Fruity Cheerios, 113 mg of the yellow dye and 360 mg of the blue dye, according to the FDA. A spokesperson for General Mills says that “the safety of both artificial and natural colors has been affirmed through extensive review by the U.S. Food & Drug Administration (FDA) and the European Food Safety Authority (EFSA).”

Sunny D Orange Strawberry

Sure, eight ounces of Sunny D Orange Strawberry has 100% of the government’s recommended daily allowance of Vitamin C in it, but it’s also got a lot of sugar and artificial dyes. Indeed, Sunny D Orange Strawberry drink, made by parent company Orangina Schweppes, contains 41.5 mg per serving of artificial dyes — that’s second only to Kool-Aid Burst Cherry among the 32 beverages measured. A Sunny D spokesperson says “the health and safety of our products is paramount, we use only FDA-approved ingredients and we stand behind the safety of all of our beverages.” The FDA says that children shouldn’t have more than 113 mg of Yellow No. 6 or 150 mg of Yellow No. 5 — the two yellow dyes the study found in Sunny D Orange Strawberry — or more than 210 mg per day of the red dye.

M&M’s

Parents know that candy isn’t healthy for kids, but many don’t realize how much artificial dye goes into it. One quarter cup of M&Ms (48 pieces) has 29.5 mg of dyes (red, blue and yellow) in it — the second highest of the more than 50 candies measured. They also have 27 grams of sugar in them — one of the highest levels of those measured. Mars says that their products comply with both internal quality and safety standards as well as government standards. The FDA says that children shouldn’t have more than 113 mg of Yellow No. 6 or 150 mg of Yellow No. 5, 210 mg per day of Red No. 40, 360 mg of Blue No. 1, 75 mg of Blue No. 2 — all of which the study found M&Ms contained.

Skittles

When your kids “experience the rainbow,” they’re also gulping down a lot of artificial dye. One serving (a packet, which contains 61 pieces) of the candy has 33.3 mg of artificial dyes in it. But perhaps even more disturbing to parents is the 46 g of sugar that go along with that. Wrigley, the maker of Skittles, says that all the colors used “comply with our own strict internal quality and safety requirements as well as all applicable laws, regulations and safety assessments relating to colors added to food.” Skittles contains the same dyes that M&Ms do.

9 Healthy Protein Pancake Recipes

May 16, 2014 by Kirsten Marshall

We all know that breakfast is the most important meal of the day. Incorporating a high protein breakfast will curb cravings all day long. Imagine if you could make your favorite breakfast food a healthy meal! These healthy protein pancake recipes from homemadeprotein, are sure to make pancakes your new favorite protein packed health food. I use discounted gift cards from Whole Foods to purchase all my groceries at a discounted price. For more on healthy alternatives.

1. Pumpkin Spice Protein Pancakes (14 g protein)

Protein Pancake Recipes 
Pumpkin gets extra love each fall — but you can taste the benefits any time of year. These flour-free pancakes deliver a protein-packed breakfast, thanks to one scoop of protein powder, real pumpkin and oats. Add egg whites and baking powder and they’re ready for lift-off. Photo and Recipe: Katie Farrell / Dashing Dish  

2. Vanilla-Spiked Protein Pancakes (9 g protein)

Vanilla Spiked Protein Pancakes 
The protein in these pancakes comes from three eggs and a half-cup of cottage cheese. A quarter-cup of flour holds it all together, and vanilla extract and coconut oil give the cakes a unique — and crave-worthy — flavor. Top with fresh fruit, your favorite nut butter or Greek yogurt for a well-rounded meal. Photo and Recipe: Emma / Better with Cake

3. Red Quinoa Pancakes (9 g protein)

Protein Pancake Recipes
These pancakes get their dose of protein from an unexpected source: quinoa. In addition to lending protein, the quinoa creates a great slightly crunchy, slightly chewy texture without losing typical pancake fluffiness. Top with fresh berries and fruit syrup. Photo and Recipe: Kayley / The Kitchen McCabe

4. Gluten-Free Almond Joy Pancakes (11 g protein)

Protein Pancake Recipes 
Low-carb pancakes packed with protein and fiber — need we say more? Two of these cakes provide 11 grams of protein and nine grams of fiber, which comes primarily from the half-cup of coconut flour and six eggs in the recipe. All that great Almond Joy flavor is thanks to almond extract and (of course) dark chocolate. Fry them up in coconut oil for a slightly sweet crunch. Photo and Recipe: Carolyn / All Day I Dream About Food via The Lemon Bowl

5. Cinnamon Roll Protein Pancakes (38.5 g protein)

Protein Pancake Recipes
Instant oats, vanilla protein powder, egg whites and Greek yogurt make up the protein-packed base of these decadent (but healthy!) pancakes, while banana and cream cheese create a decadent flavor and texture. Whip up this batter at night and store in the fridge before cooking in the morning for a quick and filling hot breakfast. Photo and Recipe: Claire /The Slender Student

6. Peaches and Cream Protein Pancakes (22 g protein)

Protein Pancake Recipes 
These peachy cakes bring the taste of summer into your kitchen. Oat flour, coconut flour and vanilla protein powder combine for the base of these fruit-filled cakes. Peach-flavored Greek yogurt, diced peaches, coconut and almond extract add sweetness, a bit of texture, and fresh flavors to the mix as well. Top with freshly toasted coconut, roasted almonds and fresh, diced peaches for an even more exciting dish and varied texture. Photo and Recipe: Heather Powers / Kiss My Broccoli  

7. Vanilla Coconut Protein Pancakes (29 g protein)

vanillacoconutproteinpancakes1
Nuts for coconut? These vanilla and coconut-scented pancakes are made from spelt flour, almond meal and protein powder. Chia seeds add a bit of texture and a healthy kick ofomega-3 fatty acids. Top with a mix of Greek yogurt and maple syrup and toasted coconut.Photo and Recipe: Karla / Foodologie

8. Whole-Wheat Greek Yogurt Pancakes (25 g protein)

Protein Pancake Recipes 
It can’t get more simple than these whole-wheat Greek yogurt pancakes: Just combine Greek yogurt, an egg, whole-wheat flour and baking soda, mix it up, and cook in a skillet. Add whatever flavors you like, and choose your favorite toppings. (We’re big fans of fresh berries or banana!) Photo and Recipe: Ali / Veggies by Candlelight

9. Peanut Butter, Banana, and Chocolate Chip Protein Pancakes (11.7 g protein)

Protein Pancake Recipes 
Greek yogurt and vanilla protein powder put the “pow” in these protein pancakes. Oats give the cakes some body, while customized toppings add an irresistible peanut-buttery-banana-chocolaty flavor. Prefer other fixins? Use the basic recipe and top with whatever your heart desires! Photo and Recipe: Erin / Dinners, Dishes & Desserts

Deep-Fried Chocolate Chip Cookie Dough

May 15, 2014 by Kirsten Marshall

It’s national chocolate chip cookie day! Why not celebrate with this amazing goodness.

Deep-Fried Chocolate Chip Cookie Dough
yield: about 20 cookies

chocolate chip cookie day

For the Cookie Dough:
4 oz butter, at room temperature
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 egg, at room temperature
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp salt
1 cup chocolate chips

To Batter and Fry:
1 1/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup granulated sugar
1 cup + 2 tbsp milk
2 tsp vegetable oil
1 quart oil, for frying
Candy/Deep Fry thermometer

Make the Cookie Dough:
Combine the butter and both sugars in the bowl of a large stand mixer fitted with a paddle attachment. Beat them together for 2-3 minutes, until light and fluffy. Scrape down the sides of the bowl, then add the egg and vanilla extract and beat on low speed until combined. Stop the mixer, add the flour and salt, and mix again on low speed until most of the flour streaks are gone.

Stop mixing, add the chocolate chips, and stir everything together with a spatula until it’s well-mixed. Use a 1-inch cookie scoop or a spoon to form the dough into 1-inch balls, and place them on a waxed paper-lined baking sheet. You should get about 20 cookies from this recipe. Chill the dough in the refrigerator until the balls are firm, at least 1 hour. Dough can be made several days in advance and kept, well-wrapped, in the refrigerator until ready to use.

Batter and Fry:
To make the batter, whisk together the flour, baking powder, salt, and sugar in a medium bowl. Add the milk and 2 tsp of vegetable oil, and whisk until the batter is smooth and free of lumps.Pour the frying oil into a medium saucepan so that it’s 2 inches deep. Insert a candy/deep fry thermometer  and heat the oil over medium heat until it reaches 360 F (182 C). Once at 360 F, take a chilled ball of cookie dough and dip it in the batter, turning it over with your hands until it’s completely covered. Let excess batter drip back into the bowl, then gently drop it into the oil. Repeat with 2-3 more dough balls, so you’re frying 3-4 at a time.

Fry the balls for about 2 minutes per side, flipping as necessary so that they cook evenly.Fry the cookie dough balls until they’re puffed and a dark golden brown on all sides. Remove them from the oil using a frying skimmer or slotted spoon and place them on a paper towel-lined baking sheet to drain. Repeat with the rest of the cookie dough balls and batter. Watch the temperature of the oil and keep it between 360 F-370 F (182 – 188 C)—remove it from the heat if it gets too hot, or let it warm up in between batches if the temperature drops too much.

These balls are best served warm, but not hot. Garnish them with a drizzle of chocolate sauce, a side of whipped cream, a sprinkling of powdered sugar, or nothing at all!

Recipe/image from Sugarhero

6 Foods That Are Going Extinct

May 1, 2014 by Kirsten Marshall

You might want to start saving your favorite chocolate bars and wine, according to Steve Holt from takepart, both are on the list of foods that are going extinct! Climate change might seem like an issue that is far from affecting your everyday life, however, by as soon as 2030 we could start seeing changes in common commodities. Take a second, if you want to raid Sam’s Club get a discounted gift card to save you some cash!

Fish

Rqs via weheartit

Rqs via weheartit

 

Many species of fish, as we report frequently here, are diminishing rapidly because of overfishing and climate change. Salmon and trout, which depend on the cold of streams and rivers for survival, are especially susceptible, but so are fish that never leave the ocean.

Already, larger fish are not growing as big as they used to, measuring up to 25 percent smaller, because warmer oceans result in less dissolved oxygen. Other species are evading fishermen as they migrate to warmer seas. A solution, as with vegetables, is to look to traditionally less desirable species for food.

Chocolate

Sabri via weheartit

Sabri via weheartit

Did you know that more than half the world’s chocolate is produced in Ghana and the Ivory Coast? Scientists predict that rising temperatures in chocolate-producing regions owing to climate change are affecting the growth of cocoa, chocolate’s main ingredient, and that chocolate production will be significantly diminished by 2030.

Peanuts

bioag.novozymes

bioag.novozymes

Will the PB&J, an American staple, go the way of the dodo? Peanuts are rather “fussy plants,” according to a government report, needing particular growing conditions to thrive, including just the right moisture and cool underground temperatures. Well, increased temperatures and historic droughts in peanut-growing regions now threaten this baseball-game favorite (and the delicious butter it makes).

Maple Syrup

Kelsey via weheartit

Kelsey via weheartit

Aunt Jemima, symbol of fake syrup, must be pretty pleased. Pure maple syrup, produced across the cooler northern regions of the United States and Canada, is losing its sweetness and may go away entirely. Researchers in New Hampshire have been studying the effect of climate change on syrup’s source, the sugar maple, and have found that warmer temperatures are resulting in shorter and shorter sapping seasons and less sugary sap. Here’s the scary part: If New England—which is 2 to 4 degrees warmer than it was 100 years ago—gains another 6 degrees in average temperature, sugar maples could disappear completely.

Coffee

Nadia08

Nadia08

 

Get your climate-changing hands off my cuppa joe, global warming! Alas, scientists report that even a half-degree temperature increase can negatively impact the coffee crop around the world. What’s more, an increase in warming-induced rain events has already cut crop yields—for instance, production in India declined by 30 percent between 2002 and 2011.

Wine

Christine via weheartit

Christine via weheartit

Wine country may be moving north or closing up shop altogether. The ideal climate conditions that have benefited wine-producing regions of the world such as France and California are changing, reducing grape yields and even altering the quality of the wines the regions produce. Prolonged high temperatures can devastate a vintage, for instance, by diminishing a vital ingredient in a quality wine grape: organic acid.

“[Traditionally cooler] regions of the world, like the U.K. and the Midwest, will likely have better harvests as a result of higher temperatures,” says Nierenberg of Food Tank, “but other wine growing regions may suffer.”

8 Secret tricks for Perfect Brownies

April 25, 2014 by Kirsten Marshall

Who can turn down a perfect  brownie ? The preparation and cooking of brownies is crucial for an ideal outcome, HuffingtonPost brings the instructions for that forever illusive perfect brownies. Discount gift cards can reduce the cost of baking materials and save you money on groceries every month.

brownies

 

Don’t completely fold in the flour.

Folding in the flour completely will overdevelop the gluten. And too much gluten will make your brownies dense and chewy. Instead, fold in the flour until there are some streaks of flour left in the batter so that you can be sure you haven’t overstirred.

Use room temperature eggs.

Cold eggs can result in a denser texture than desired. And, they won’t mix together as easily. Let your eggs sit out of the fridge for a half hour before baking.

Check on your brownies before the final time suggested by the recipe.

There are so many variables to consider when baking — oven quirks, type of pan you’re using, etc. — that you’ll want to be sure to check your brownies at least five minutes before the recipe says they’ll be done. Because just one to two minutes in the oven too long can be the difference between great and “eh” brownies.

Use a timer.

If we need to explain why, there’s just no helping you.

GET AN OVEN THERMOMETER.

We’ve said it before, and we’ll say it again. Most ovens are off temperature-wise. Whether it’s by 25 degrees or more, it makes a difference — especially when it comes to brownies. You can get one for as cheap as $3, and your brownies will thank you.

Understand your bakeware.

If you’re baking brownies in a metal pan, they will cook faster. In a glass dish, it will take longer. Every minute counts people.

Use parchment paper.

Or wax paper. This not only helps prevent the brownies from sticking to the pan, but it also makes it easy to get them out of the pan.

BE PATIENT!

We know those brownies look and smell SO GOOD when they just come out of the oven, but give them time to cool. The texture and flavor of the brownie will be at its best when cooled.

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